Ingredients for Spiced Sweet Potato Sandwich with Feta

• 1 large sweet potato (about 350g ), peeled, sliced lengthwise into 1/4"–1/2"-thick planks

• 1 teaspoon ancho chilli powder

• 1/2 cucharadita de comino molido

• 45ml extra-virgin olive oil, plus more for drizzling

• 1 medium beet, peeled, cut into thin matchsticks or grated on the large holes of a box grater

• 1/2 cebolla roja pequeña, finamente rebanada

• 45 ml de vinagre de arroz sazonado

• 120ml de mayonesa

• 1 large garlic clove, finely grated

• 1 tablespoon plus 1 teaspoon fresh lemon juice

• 2 sesame kaiser rolls, split

• 1 1/2 cups parsley, mint, and/or coriander leaves

• 140g block feta, thinly sliced into planks, divided

• Sal kosher, pimienta recién molida

Preheat oven to 204°C. Combine sweet potato, ancho chilli powder, cumin, and 3 tablespoons oil in a medium bowl; season generously with salt and pepper and toss until sweet potato is evenly coated. Heat a dry large skillet, preferably cast iron, over medium. Arrange sweet potato in a single layer without overlapping (you will most likely be able to fit them all at once, but work in 2 batches if needed). Cook, undisturbed, until blackened in spots, about 4 minutes. Turn slices over and transfer skillet to oven. Roast until tender, 10–15 minutes. Remove from oven.

Meanwhile, combine beet, onion, and vinegar in a medium bowl; season generously with salt and pepper and toss well. Let sit to allow beet to soften. Mix mayonnaise, garlic, and 1 tablespoon lemon juice in a small bowl; season generously with salt and pepper.

Heat grill. Toast rolls, cut side up, on a rimmed baking sheet until golden brown, 30–60 seconds. Remove rolls from oven.

Toss herbs with remaining 1 teaspoon lemon juice in a medium bowl to coat. Drizzle with oil, season with salt and pepper, and toss again to combine.

To build sandwiches, pour off any accumulated liquid from beet mixture. Spread seasoned mayonnaise over cut sides of reserved rolls, dividing evenly (yes, it’s a lot, but you don’t want to skimp here). Arrange feta slices over bottom halves of rolls. Top with sweet potato slices and pile some beet mixture on top. Mound herbs over beets; close up sandwiches with top halves of rolls and cut in half.

Sweet potato, beet mixture, and seasoned mayonnaise can all be made 2 hours ahead. Store sweet potato and beet mixture separately, tightly covered, at room temperature. Cover and chill mayonnaise.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.